Intangible Cultural Heritage: Tempeh
Traditionally wrapped in banana leaves, tempeh, the fermented soybean cake that has long been a nutrient-rich staple in Indonesia, is awaiting confirmation of its inclusion on the Intangible Cultural Heritage list of the United Nations Educational, Scientific and Cultural Organization. The most ubiquitous version is coated in batter, swirled in bubbling hot oil until it reaches a perfect golden brown, ready to be sold by street vendors in many different parts of the country. Beyond street stalls, tempeh is also served at fine dining restaurants in a variety of dishes, including tempe orek, stir-fried with a sweet-savory crunch, and tempe bacem, braised in palm sugar. If the “Culture of Tempe” nomination is approved, tempeh will join other elements of Indonesian culture on the list, including wayang and batik. (Jakarta Post)